Pangoccioli - Chocolate Bread Buns

Pangoccioli - Chocolate Bread Buns Recipe

By Bb Kitchen



100g GF bread flour mix (or any other strong bread flour)

50g water + 50g oat milk room temperature

3g yeast


460g GF bread flour mix (or any other strong bread flour)

80g water+80g oat milk room temperature

120g sugar

9g salt

50g veg butter


125g dark vegan chocolate (chopped) or equivalent chocolate drops


1 Prepare the starter by mixing the flour with the yeast and the water + milk, wrap in cling film and let it rest in a warm place for 2 hours.

2After the resting time, put 460g flour, 9g salt, vanilla, 120g sugar, 80g water, 80g oat milk and your starter in a bowl and mix well. Move to a floured surface and knead until you get a smooth dough.

3Add 50g soft beg butter and keep kneading on a floured surface until you get again a smooth dough

4Incorporate the chocolate bits in the dough kneading well. Form a ball, move to the bowl greased with butter, wrap with cling film and let it rest in a warm place for 3 hours.

5Gently move the dough from the bowl to the working surface and fold it - To do so, place your hands under one side of the dough, pull it up and stretch over to the other side. Do this from each of the two sides. Let it rest covered with cling film for 30 min.

6Now do the same fold but from the bottom and from the top. Let it rest for another 30 min.

7 Now cut from the main dough pieces of 45/50g each, make a ball and place on a baking tray lined with baking paper (make space between each ball as they’ll grow) and let them rest for 1 hour (or more if you have time!)

8Now brush the surface with oat milk and bake in preheated static oven at 180* for 15-18 min

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